Any kind of roasted meat is a hit in my home. My boys are definite meat eaters and get it from their dad. This brisket is a special occasion brisket in my home. It’s a twice a year kind of dish and one my boys absolutely love and request every holiday season.
Brisket is the lower chest part of a cow. Also known as “seenay ka Gosht” in Urdu. It’s usually slow roasted and a popular BBQ dish in the States. It's very indulgent and the perfect dish while hosting for its minimum prep work.
With Eid around the corner I wanted to share an easy brisket recipe but with my fusion twist. This recipe is a two in one. So you can always stop after making the brisket or turn the leftovers into the samosas.
The perfect make ahead samosas that you can freeze in advanced for a crowd or the holidays. But also perfect to make just the brisket when you have a million other things going on. Make the spice rub and cooking liquid the night before Eid and just add all the ingredients Eid morning and forget about it until the evening. There's no hovering over the stove or checking on it.
So let’s get right into it! For this recipe you can use beef brisket itself or get beef chuck roast and it will do the same job.
4 to 6 lb beef chuck roast or brisket
3 tbsp paprika
3 tbsp brown sugar
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chili powder
2 tbsp butter
Method for Brisket:
Preheat oven to 250’F.
Place a wire rack over a sheet tray or roasting pan and set aside.
Bring your meat to room temp and pat dry your meat using a paper towel.
Mix the dry rub ingredients together and rub all over the beef brisket or roast.
Heat 2 tbsp butter in a cast iron or large frying pan.
Sear the dry rubbed meat on both sides just until browned and all the spices stick, about 5 to 7 mins.
Now place the seared meat on the wire rack in the sheet tray or roasting pan.
Mix the cooking liquid ingredients and pour into the bottom of the sheet tray or roasting pan.
Now cover and seal the tray double lining with foil to make sure the steam stays trapped in.
Place in the 250’F preheated oven and bake.
For each 1 lb of meat the cook time is 1 hour and 15 minutes.
Then removed from oven and let rest covered for at least 30 minutes.
My meat was 4 lbs so I cooked it for 5 hours.
The internal temp of the meat should be 190’F to 205’F. My meat read at 203’F when I inserted the meat thermometer.
As mentioned, make the dry rub and cooking liquid a day or two before you are ready to make the brisket, easy cleanup and less stressful on the day of an event.
Store the cooking liquid in the fridge if making a few days in advance, just mix or stir it before adding day of.
Brisket Samosa Ingredients:
makes about 36 samosas
2 cups shredded cooked brisket
1/2 c. Bbq sauce of choice
25 pack Springroll Wrappers
2 tbsp Flour
3 to 4 tbsp Water
Brisket Samosa Assembly:
Make a slurry by mixing your flour with 3 tbsp of water. It should be a smooth but sticky glue like paste. Add the additional tbsp of water, a little bit at a time if needed.
Cut your spring roll wrappers in 3 equal strips.
Fill and wrap your samosas using 2 sheets of egg roll wrappers and sealing with a flour and water slurry.
Deep fry until golden brown (5 to 7 mins) and drain on a paper towel.
Serve alongside pickles and more bbq sauce.
If you are making the brisket only for the samosas, you can make it a week before your event, assemble the samosas and freeze them in resealable bags. The day of the event no need to defrost, just fry them fresh from frozen until golden brown.
Checkout how to wrap samosas using my blogpost here.
Also checkout my keema samosa recipe here.
I hope you enjoy this recipe as much as my family and I do and pray for blessed days ahead! Be sure to tag me if you give the recipe a try!
For a full video tutorial head over to my Instagram page here!